for family meals :
Sprouts Salad with Lemon Thyme Vinaigrette
recipes comes from Dancer and Graphic artist Martin
James. Martin, who originally comes from New Zealand,
is now living with his wife and children in Copenhagen
as he is currently principal Dancer with The Royal Danish
Ballet. You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also be
talented in the kitchen as well but he has agreed to
share some of his recipes with us which is great news.
also does his own recipe Newsletter, which is where
this recipe actually came from, so if you would like
to subscribe to it then click
pounds fresh brussels sprouts, ends trimmed, halved
through stem end
1/4 cup fresh lemon juice
1 tablespoon plus 1 teaspoon Dijon mustard
1 cup olive oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
6 heads Belgian endive, cut into 1 1/2-inch pieces
1 large head radicchio, cut into 1 1/2-inch pieces
brussels sprouts in a large pot of boiling salted
water until just tender, about 8 minutes. Drain. Rinse
with cold water and drain well. Transfer to medium
lemon juice and mustard in small bowl. Gradually whisk
in oil. Add thyme. Season to taste with salt and pepper.
(Can be prepared one day ahead. Cover brussels sprouts
and dressing separately and refrigerate. Bring to
room temperature before continuing.)
endive and radicchio on platter or in large shallow
bowl. Toss with enough dressing to coat lightly.
brussels sprouts with remaining dressing. Mound on
top of salad and serve.